Metabolic Effects of High-amylose Wheat-based Breads

Metabolic Effects of High-amylose Wheat-based Breads in Overweight Individuals

The amylose-amylopectin ratio influences starch properties. A higher amylose content is associated with slower starch digestion thus reducing the postprandial plasma glucose response and improving the overall postprandial metabolism. So far, limited evidence is available on the metabolic effect of wheat-based foods rich in amylose. This randomised controlled study investigated the acute metabolic effects of amylose-rich wheat-based breads in overweight subjects focusing on potential mechanisms.

Inclusion Criteria:

• Overweight/obese
• 18-70 years

Exclusion Criteria:

• age <18 and >70 years;
• fasting triglycerides ≥400 mg/dl;
• fasting cholesterol >270 mg/dl;
• cardiovascular events (myocardial infarction or stroke) during the 6 months prior to the study
• established diabetes mellitus or any chronic disease
• renal and liver failure (creatinine >1.7 mg/dl and transaminases >2 times than normal values, respectively)
• anaemia (Hb <12 g /dl)